Raspberry Cream Soda Poke Cake
Ingredients
Scale
- 1 box white or vanilla cake mix + ingredients listed on the box
- 1 cup cream soda
- ½ cup raspberry preserves
- ½ cup sweetened condensed milk
- ½ teaspoon vanilla extract
- ¼ cup freeze-dried raspberries, crushed (measure, then crush)
- 1 tub whipped topping
- Fresh raspberries, for topping
- Pink sprinkles
- White chocolate chips
Instructions
- Bake the cake in a 9×13 pan according to the package directions. Let it cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake. Don’t be shy here.
- In a bowl, whisk together the cream soda, raspberry preserves, sweetened condensed milk, and vanilla extract until smooth.
- Slowly pour the mixture over the cake, letting it soak into all the holes. Take your time so it really absorbs.
- Sprinkle the crushed freeze-dried raspberries evenly over the top.
- Chill for at least 1 hour to let everything set up.
- Spread whipped topping over the cake, then finish with fresh raspberries, pink sprinkles, and few white chocolate chips.
Find it online: https://lifeandsprinkles.com/raspberry-cream-soda-poke-cake/